Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Oven-baked capsicum risotto

Oven-baked capsicum risotto

8
Points®
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
Quickly prepped and oven-baked for minimum fuss, this tasty risotto is one to add to your midweek menu plan.

Ingredients

Brown onion

1 medium, finely chopped

Garlic

1 clove(s), finely chopped

Arborio rice

1 cup(s), (200g)

Roasted capsicum, not in oil

150 g, drained, cut into thin strips

Canned diced tomatoes

1 400g can

Vegetable stock cube

1 individual, gluten-free variety, (to make 1⅓ cups (330ml) of hot vegetable stock)

Bocconcini

70 g, torn

Fresh flat-leaf parsley

2 tbs, chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a deep ovenproof frying pan or flameproof casserole dish with oil and heat over medium heat. Cook onion for 3–4 minutes, stirring occasionally, until starting to soften. Add garlic and cook, stirring, for a further 1 minute.
  2. Add rice and cook, stirring, for 1 minute. Stir in capsicum, tomatoes and 1 cup (250 ml) vegetable stock. Bring to the boil. Bake, covered, for 20–25 minutes, until rice is tender and liquid is absorbed.
  3. Add remaining stock and three–quarters of the bocconcini and stir until cheese is melted. Cover and stand for 5 minutes. Season with salt and pepper. Scatter over remaining bocconcini and parsley to serve.

You might like

You might like